2 T apple cider vinegar
1 tsp honey
1 tsp dijon mustard
1 tsp minced shallot
1/4 to 1/2 tsp salt
3/4 c Bertolli’s extra light tasting olive oil
Combine vinegar, honey, mustard, shallot, and salt in a blender, and blend to combine. With the blender running, slowly pour the olive oil into the mixture in a thin stream to emulsify. Makes 1 cup vinaigrette.
